CN113575933A - Compound enteral nutrition preparation for stroke dysphagia patients to eat and preparation method and eating intervention method thereof - Google Patents
Compound enteral nutrition preparation for stroke dysphagia patients to eat and preparation method and eating intervention method thereof Download PDFInfo
- Publication number
- CN113575933A CN113575933A CN202110875825.8A CN202110875825A CN113575933A CN 113575933 A CN113575933 A CN 113575933A CN 202110875825 A CN202110875825 A CN 202110875825A CN 113575933 A CN113575933 A CN 113575933A
- Authority
- CN
- China
- Prior art keywords
- parts
- enteral nutrition
- preparation
- nutrition preparation
- enteral
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 138
- 238000002360 preparation method Methods 0.000 title claims abstract description 133
- 230000035764 nutrition Effects 0.000 title claims abstract description 111
- 208000019505 Deglutition disease Diseases 0.000 title claims abstract description 54
- 150000001875 compounds Chemical class 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 53
- 208000006011 Stroke Diseases 0.000 claims abstract description 42
- 230000009747 swallowing Effects 0.000 claims abstract description 37
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 33
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 32
- 239000003814 drug Substances 0.000 claims abstract description 15
- 239000004006 olive oil Substances 0.000 claims abstract description 10
- 235000008390 olive oil Nutrition 0.000 claims abstract description 10
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 8
- 240000002045 Guettarda speciosa Species 0.000 claims abstract description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 8
- 241001522129 Pinellia Species 0.000 claims abstract description 8
- 244000274050 Platycodon grandiflorum Species 0.000 claims abstract description 8
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 8
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 8
- 238000012360 testing method Methods 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 21
- 235000019890 Amylum Nutrition 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 18
- 238000009472 formulation Methods 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 15
- 208000024891 symptom Diseases 0.000 claims description 15
- 206010011224 Cough Diseases 0.000 claims description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 240000007594 Oryza sativa Species 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000015097 nutrients Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 208000000884 Airway Obstruction Diseases 0.000 claims description 8
- 206010008589 Choking Diseases 0.000 claims description 8
- 229930003270 Vitamin B Natural products 0.000 claims description 8
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 8
- 239000011720 vitamin B Substances 0.000 claims description 8
- 235000019156 vitamin B Nutrition 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 6
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 6
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 6
- 239000011575 calcium Substances 0.000 claims description 6
- 229910052791 calcium Inorganic materials 0.000 claims description 6
- 235000014633 carbohydrates Nutrition 0.000 claims description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 6
- 230000003111 delayed effect Effects 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 210000001989 nasopharynx Anatomy 0.000 claims description 6
- 239000011591 potassium Substances 0.000 claims description 6
- 229910052700 potassium Inorganic materials 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 6
- 239000011701 zinc Substances 0.000 claims description 6
- 229910052725 zinc Inorganic materials 0.000 claims description 6
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 230000002441 reversible effect Effects 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 235000013325 dietary fiber Nutrition 0.000 claims description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 3
- 229930003316 Vitamin D Natural products 0.000 claims description 3
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 3
- 239000011724 folic acid Substances 0.000 claims description 3
- 229960003471 retinol Drugs 0.000 claims description 3
- 235000020944 retinol Nutrition 0.000 claims description 3
- 239000011607 retinol Substances 0.000 claims description 3
- 239000011669 selenium Substances 0.000 claims description 3
- 229910052711 selenium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011719 vitamin A Substances 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 235000019166 vitamin D Nutrition 0.000 claims description 3
- 239000011710 vitamin D Substances 0.000 claims description 3
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 3
- 229940046008 vitamin d Drugs 0.000 claims description 3
- 240000007124 Brassica oleracea Species 0.000 claims description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 229960000304 folic acid Drugs 0.000 claims description 2
- 235000019152 folic acid Nutrition 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 235000019155 vitamin A Nutrition 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 229940045997 vitamin a Drugs 0.000 claims description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 238000011084 recovery Methods 0.000 abstract description 5
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 239000002562 thickening agent Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 206010003504 Aspiration Diseases 0.000 description 6
- 230000035622 drinking Effects 0.000 description 5
- 238000011282 treatment Methods 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 3
- 208000026106 cerebrovascular disease Diseases 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000001225 therapeutic effect Effects 0.000 description 3
- 206010008190 Cerebrovascular accident Diseases 0.000 description 2
- 208000002720 Malnutrition Diseases 0.000 description 2
- 230000002490 cerebral effect Effects 0.000 description 2
- 238000003745 diagnosis Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000035475 disorder Diseases 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 210000003238 esophagus Anatomy 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 210000003800 pharynx Anatomy 0.000 description 2
- 230000011514 reflex Effects 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 208000035049 Blood-Borne Infections Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- 208000022540 Consciousness disease Diseases 0.000 description 1
- 208000028399 Critical Illness Diseases 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 206010035669 Pneumonia aspiration Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000037328 acute stress Effects 0.000 description 1
- 201000009807 aspiration pneumonia Diseases 0.000 description 1
- 208000020538 atrophic muscular disease Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 206010008118 cerebral infarction Diseases 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007012 clinical effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000009748 deglutition Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 235000021196 dietary intervention Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 230000012202 endocytosis Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000030136 gastric emptying Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 238000005399 mechanical ventilation Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000003715 nutritional status Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 210000003300 oropharynx Anatomy 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000004393 prognosis Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021075 protein intake Nutrition 0.000 description 1
- 230000002685 pulmonary effect Effects 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000000152 swallowing effect Effects 0.000 description 1
- 238000011269 treatment regimen Methods 0.000 description 1
- 235000000112 undernutrition Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Pediatric Medicine (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a compound enteral nutrition preparation for stroke dysphagia patients to eat, a preparation method and an eating intervention method thereof, wherein the compound enteral nutrition preparation for stroke dysphagia patients to eat comprises the following components in parts by weight: 3-9 parts of edible lotus root starch, 10-20 parts of enteral nutrition preparation, 7-10 parts of vegetable juice, 0.5-4 parts of olive oil, 1-2 parts of fried peach kernel, 0.5-1.5 parts of angelica, 1-1.5 parts of platycodon grandiflorum, 0.5-1.2 parts of radix curcumae, 1.2-2.0 parts of pinellia ternate, 0-1 part of rhizoma gastrodiae and 1-2 parts of rhizoma acori graminei. According to the invention, the edible lotus root starch is added into the traditional enteral nutrition preparation as a thickening agent, and a certain amount of traditional Chinese medicine components are added, so that the recovery of swallowing function can be promoted, the tolerance of intestinal tracts of patients can be improved, the components are matched with each other, the proportion is reasonable, and the swallowing function of patients with stroke dysphagia can be effectively improved.
Description
Technical Field
The invention belongs to the technical field of enteral nutrition preparations, and particularly relates to a composite enteral nutrition preparation for a patient with stroke dysphagia to eat, a preparation method thereof and an eating intervention method thereof.
Background
Dysphagia after stroke is one of the common serious symptoms and complications of stroke patients, and is often manifested as choking and coughing of drinking water, aspiration, difficulty in eating, difficulty in speaking, abnormal sound and the like. The incidence rate of 3d endocytosis disorder caused by stroke is 42-67%, the swallowing disorder can cause aspiration of patients, even pneumonia, and death can be directly caused in severe cases. The prognosis of patients with dysphagia after stroke can be improved by effectively evaluating the swallowing function and performing dietary intervention on the patients with dysphagia, wherein the oral feeding evaluation and intervention method can effectively maintain the nutritional status of the patients, promote the recovery of the swallowing function and reduce the incidence rate of complications.
Furthermore, the patients can not take food orally and need to take a tube for tube feeding for a long time due to dysphagia and consciousness disorder caused by diseases of the patients, the gastrointestinal peristalsis capability of the patients is weakened, the gastric emptying capability is reduced, the gastric retention is increased, if the food residue is large and viscous and the emptying is slow, complications such as reflux, aspiration pneumonia and the like easily occur, and the best method is continuous small-amount supply; the secretion of digestive juice is reduced, the macromolecular natural food and fat are difficult to digest, and the small molecular substances and proper low fat which are suitable for preliminary digestion are obtained. If the energy and nutrient substances of the critically ill patient are not sufficiently ingested, the functions of important organs such as liver and kidney are affected, complications such as blood-borne infection are increased, the mechanical ventilation time and the ICU retention time are prolonged, and the fatality rate is increased. The risk of undernutrition is increased during tube feeding due to a reduced intake of nutrients and fluids caused by various factors. Whether various natural food powders or nutrients on the market, cannot meet the diet and nutritional requirements of the special patient.
Therefore, through the study of dysphagia food, the preparation of proper diet for patients becomes an important means for rehabilitation of dysphagia patients.
Disclosure of Invention
The invention aims to provide a compound enteral nutrition preparation for patients with stroke dysphagia to eat, a preparation method thereof and an eating intervention method, which can overcome the problems.
In order to achieve the purpose, the invention provides a compound enteral nutrition preparation for patients with stroke dysphagia to eat, which comprises the following components in parts by weight: 3-9 parts of edible lotus root starch, 10-20 parts of enteral nutrition preparation, 7-10 parts of vegetable juice, 0.5-4 parts of olive oil, 1-2 parts of fried peach kernel, 0.5-1.5 parts of angelica, 1-1.5 parts of platycodon grandiflorum, 0.5-1.2 parts of radix curcumae, 1.2-2.0 parts of pinellia ternate, 0-1 part of rhizoma gastrodiae and 1-2 parts of rhizoma acori graminei; wherein each 100g of the enteral nutrition preparation comprises the following main components: 450kcal, 21.7g of protein, 19.1g of fat, 43.2g of carbohydrate, 10g of dietary fiber, 442mg of sodium, 480mg of potassium, 440 μ g of vitamin A RE, 2.0 μ g of vitamin D, 7.72mg of vitamin E α -TE7, 11.2mg of vitamin B, 21.2mg of vitamin B, 60.85mg of vitamin B, 121.4 μ g of vitamin B, 120mg of vitamin C, 140 μ g of folic acid DFE, 280mg of calcium, 10.0mg of iron and 6.0mg of zinc.
The beneficial effect who adopts above-mentioned scheme is: the proper proportion provides guarantee for reasonable intake of various nutrient substances of patients with stroke swallowing, the energy demand of the patients is formulated according to the past medical history, body mass index and activity condition of the patients, the energy supply of the mild non-bedridden patients is 25-35kcal/kg/d, and the energy supply of the patients in the severe acute stress phase is 20-25 kcal/kg/d. For patients without complications, protein intake is at least 1 g/kg/d. The fat amount is generally not more than 35 percent of total energy intake, the polyunsaturated fatty acid is 6 to 11 percent, the intake of dietary fiber is close to 25 to 30g/d, the scheme has the advantages of basic principle of prevention and treatment of cardiovascular and cerebrovascular diseases, reasonable proportion and optimal effect.
Further, the paint comprises the following components in parts by weight: 3 parts of edible lotus root starch, 20 parts of enteral nutrition preparation, 7 parts of vegetable juice, 2 parts of olive oil, 1.5 parts of fried peach kernel, 1.5 parts of angelica, 1.2 parts of platycodon grandiflorum, 0.8 part of radix curcumae, 1.5 parts of pinellia ternate, 0.5 part of rhizoma gastrodiae and 1 part of rhizoma acori graminei.
Further, every 100g of the edible lotus root starch contains the following main components: caloric 372kcal, protein 0.2g, carbohydrate 93g, retinol 8.4 μ g, potassium 35mg, calcium 8mg, iron 18mg, zinc 0.2mg and selenium 2.4 μ g.
The beneficial effect who adopts above-mentioned scheme is: the unique gel property of the lotus root starch is easy to combine with the enteral nutrient to have the characteristics of uniform density, proper viscosity, difficult loosening, easy deformation when passing through pharynx and esophagus and no residue on mucous membrane, thickens the enteral nutrient preparation, plays a role in changing the shape of food, and plays a key role in reducing the swallowing risk of cerebral apoplexy.
Furthermore, the vegetable juice is prepared by weighing purple cabbage, carrot and the like, chopping, grinding and filtering.
A method for preparing a complex enteral nutritional formulation for consumption by patients with stroke dysphagia, comprising the steps of:
(1) extracting the Chinese medicinal liquid
Weighing the components except edible lotus root starch, vegetable juice, olive oil and the enteral nutrient, drying, crushing, adding water, decocting, and taking liquid medicine; adding water into the residues, decocting, collecting decoction, repeatedly decocting to collect decoction, and mixing the decoctions to obtain Chinese medicinal liquid;
(2) preparation of compound enteral nutritional preparation
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation, and sterilizing to obtain compound enteral nutrition preparation.
Furthermore, the granularity of the edible lotus root starch is 400 meshes.
Further, the step (2) further comprises the following steps:
(2.1) preparation of honey-consistency compound enteral nutrition preparation
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 3: 20;
(2.2) Compound enteral Nutrition preparation of Rice paste consistency
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 6: 20;
(2.3) semi-solid enteral nutritional formulation of pudding-like consistency:
mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 9: 20.
A method for intervening eating a compound enteral nutrition preparation eaten by a patient with stroke dysphagia comprises eating the compound enteral nutrition preparation eaten by the patient with stroke dysphagia.
Further, the method comprises the following steps:
a swallow paste test: 5ml, 10ml and 20ml of honey-consistency enteral nutrition preparation are respectively eaten by a person; 5ml, 10ml and 20ml of rice paste consistency liquid enteral nutrition preparation; 5ml, 10ml and 20ml of pudding-like consistency semisolid enteral nutrition preparation; 2min after the food test of each consistency is finished, observing whether the patient has dysphagia symptoms such as choking cough, turbid voice, delayed swallowing, reverse nasopharynx and the like, if any symptom occurs, judging that the patient is unsafe, immediately stopping the test, and outputting a test result as a previous-stage viscosity type of the unsafe swallowing;
b selects the consistency type of the fed enteral nutritional formulation: consumption was based on the type of consistency the patient tested passed.
The beneficial effect who adopts above-mentioned scheme is: food of the above consistency is tested by swallowing paste by administering to a patient with stroke dysphagia, and the patient who passes the test is fed with food of the above consistency. The swallow-resistant tablet can be easily swallowed by a patient with cerebral apoplexy dysphagia, the occurrence of aspiration and choke cough is reduced, the purpose of safe food intake at the entrance is achieved, and the requirement of nutrition intake of the patient is ensured.
In summary, the invention has the following advantages:
1. the patient with stroke dysphagia has increased the chance of oral feeding, and the patient is subjected to early swallowing paste test, and the patient is fed with enteral nutrition preparations with different consistencies, so that the defects of disuse atrophy and the like of the deglutition muscle caused by feeding through a nasal feeding tube are avoided, the aspiration rate is reduced, the time for indwelling a stomach tube is reduced, and the swallowing function recovery of the patient is improved;
2. the traditional Chinese medicine for promoting blood circulation to remove blood stasis, moistening dryness and lubricating intestines is added into the enteral nutrition preparation, and then the traditional Chinese medicine is thickened by edible lotus root starch, so that the physical properties of the traditional Chinese medicine are changed, the traditional Chinese medicine has certain viscosity to avoid aspiration, and the traditional Chinese medicine and the enteral nutrition preparation are combined to prepare a new compound enteral nutrition preparation which is matched with each other, so that the effective components of the traditional Chinese medicine and the nutritional components of the enteral nutrition preparation can be fully absorbed, and the swallowing of a patient is facilitated;
3. the nutritional supplement helps patients with stroke dysphagia reduce the risk of nutrient deficiency and electrolyte disorder, ensures the reasonable intake of nutrients of the patients, and reduces the occurrence of malnutrition of the patients with dysphagia;
4. the technical method is convenient to configure and simple to operate, and provides specific, standardized and operable food feeding method configuration for the stroke dysphagia patient to eat food types with different consistencies; provides a standardized reference for individual diet management of clinical nursing personnel and family members of patients for formulating the diet types of patients with stroke dysphagia.
Detailed Description
The principles and features of this invention are described below in conjunction with embodiments, which are included to explain the invention and not to limit the scope of the invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1
The embodiment provides a compound enteral nutrition preparation for a patient with stroke dysphagia, which comprises the following components in parts by weight: 3 parts of edible lotus root starch, 20 parts of enteral nutrition preparation, 7 parts of vegetable juice, 2 parts of olive oil, 1.5 parts of fried peach kernel, 1.5 parts of angelica, 1.2 parts of platycodon grandiflorum, 0.8 part of radix curcumae, 1.5 parts of pinellia ternate, 0.5 part of rhizoma gastrodiae and 1 part of rhizoma acori graminei. Wherein each 100g of the edible lotus root starch comprises the following main components: caloric 372kcal, protein 0.2g, carbohydrate 93g, retinol 8.4 μ g, potassium 35mg, calcium 8mg, iron 18mg, zinc 0.2mg and selenium 2.4 μ g. (the same below)
The enteral nutrition preparation comprises the following main components in each 100 g: 450kcal, 21.7g of protein, 19.1g of fat, 43.2g of carbohydrate, 10g of dietary fiber, 442mg of sodium, 480mg of potassium and vitamin ARE440 mug of vitamin D, 2.0 mug of vitamin Eα-TE7.72mg of vitamin B11.2mg of vitamin B21.2mg of vitamin B60.85mg, vitamin B121.4 μ g, vitamin C120mg of folic acidDFE140 ug, calcium 280mg, iron 10.0mg and zinc 6.0 mg. (the same below)
The compound enteral nutrition preparation prepared from the components is eaten by patients with stroke dysphagia, and comprises the following steps:
(1) extracting the Chinese medicinal liquid
Weighing the traditional Chinese medicine components, drying, crushing, adding water, decocting, and taking liquid medicine; adding water into the residues, decocting, collecting decoction, repeatedly decocting to collect decoction, and mixing the decoctions to obtain Chinese medicinal liquid;
(2) preparation of compound enteral nutritional preparation
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation, and sterilizing to obtain compound enteral nutrition preparation;
wherein the composition further comprises (2.1) a honey-based enteral nutritional formulation
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 3: 20;
(2.2) Compound enteral Nutrition preparation of Rice paste consistency
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 6: 20;
(2.3) semisolid enteral nutritional formulation of pudding-like consistency
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 9: 20.
The compound enteral nutrition preparation which is prepared in the example 1 and is eaten by the patients with the brain stroke dysphagia for food feeding intervention comprises the following steps:
a Swallowing paste test
5ml, 10ml and 20ml of honey-consistency enteral nutrition preparation are respectively eaten by a person; 5ml, 10ml and 20ml of rice paste consistency liquid enteral nutrition preparation; 5ml, 10ml and 20ml of pudding-like consistency semisolid enteral nutrition preparation; 2min after the food test of each consistency is finished, observing whether the patient has dysphagia symptoms such as choking cough, turbid voice, delayed swallowing, reverse nasopharynx and the like, if any symptom occurs, judging that the patient is unsafe, immediately stopping the test, and outputting a test result as a previous-stage viscosity type of the unsafe swallowing;
b selecting the type of consistency of the enteral nutritional preparation
Consumption was based on the type of consistency the patient tested passed.
Example 2
The embodiment provides a compound enteral nutrition preparation for a patient with stroke dysphagia, which comprises the following components in parts by weight: 6 parts of edible lotus root starch, 20 parts of enteral nutrition preparation, 10 parts of vegetable juice, 4 parts of olive oil, 2 parts of fried peach kernel, 1.5 parts of angelica, 1.5 parts of platycodon grandiflorum, 1.2 parts of radix curcumae, 2.0 parts of pinellia ternate, 1 part of rhizoma gastrodiae and 2 parts of rhizoma acori graminei.
The compound enteral nutrition preparation prepared from the components is eaten by patients with stroke dysphagia, and comprises the following steps:
(1) extracting the Chinese medicinal liquid
Weighing the traditional Chinese medicine components, drying, crushing, adding water, decocting, and taking liquid medicine; decocting the residues with water, collecting decoction, decocting repeatedly for 2 times, collecting decoction, and mixing the decoctions to obtain a Chinese medicinal liquid;
(2) preparation of compound enteral nutritional preparation
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation, and sterilizing to obtain compound enteral nutrition preparation;
wherein the composition further comprises (2.1) a honey-based enteral nutritional formulation
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 3: 20;
(2.2) Compound enteral Nutrition preparation of Rice paste consistency
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 6: 20;
(2.3) semisolid enteral nutritional formulation of pudding-like consistency
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 9: 20.
The compound enteral nutrition preparation which is prepared in the example 1 and is eaten by the patients with the brain stroke dysphagia for food feeding intervention comprises the following steps:
a Swallowing paste test
5ml, 10ml and 20ml of honey-consistency enteral nutrition preparation are respectively eaten by a person; 5ml, 10ml and 20ml of rice paste consistency liquid enteral nutrition preparation; 5ml, 10ml and 20ml of pudding-like consistency semisolid enteral nutrition preparation; 2min after the food test of each consistency is finished, observing whether the patient has dysphagia symptoms such as choking cough, turbid voice, delayed swallowing, reverse nasopharynx and the like, if any symptom occurs, judging that the patient is unsafe, immediately stopping the test, and outputting a test result as a previous-stage viscosity type of the unsafe swallowing;
b selecting the type of consistency of the enteral nutritional preparation
Consumption was based on the type of consistency the patient tested passed.
Example 3
The embodiment provides a compound enteral nutrition preparation for a patient with stroke dysphagia, which comprises the following components in parts by weight: 9 parts of edible lotus root starch, 20 parts of enteral nutrition preparation, 8 parts of vegetable juice, 0.5 part of olive oil, 1 part of fried peach kernel, 0.5 part of angelica, 1 part of platycodon grandiflorum, 0.5 part of radix curcumae, 1.5 parts of pinellia ternate, 0.5 part of rhizoma gastrodiae and 1.5 parts of rhizoma acori graminei.
The compound enteral nutrition preparation prepared from the components is eaten by patients with stroke dysphagia, and comprises the following steps:
(1) extracting the Chinese medicinal liquid
Weighing the traditional Chinese medicine components, drying, crushing, adding water, decocting, and taking liquid medicine; adding water into the residues, decocting, collecting decoction, repeatedly decocting to collect decoction, and mixing the decoctions to obtain Chinese medicinal liquid;
(2) preparation of compound enteral nutritional preparation
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation, and sterilizing to obtain compound enteral nutrition preparation;
wherein the composition further comprises (2.1) a honey-based enteral nutritional formulation
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 3: 20;
(2.2) Compound enteral Nutrition preparation of Rice paste consistency
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 6: 20;
(2.3) semisolid enteral nutritional formulation of pudding-like consistency
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 9: 20.
The compound enteral nutrition preparation which is prepared in the example 1 and is eaten by the patients with the brain stroke dysphagia for food feeding intervention comprises the following steps:
a Swallowing paste test
5ml, 10ml and 20ml of honey-consistency enteral nutrition preparation are respectively eaten by a person; 5ml, 10ml and 20ml of rice paste consistency liquid enteral nutrition preparation; 5ml, 10ml and 20ml of pudding-like consistency semisolid enteral nutrition preparation; 2min after the food test of each consistency is finished, observing whether the patient has dysphagia symptoms such as choking cough, turbid voice, delayed swallowing, reverse nasopharynx and the like, if any symptom occurs, judging that the patient is unsafe, immediately stopping the test, and outputting a test result as a previous-stage viscosity type of the unsafe swallowing;
b selecting the type of consistency of the enteral nutritional preparation
Consumption was based on the type of consistency the patient tested passed.
Test examples
Clinical experiments show that the control capacity of the oral cavity to viscous thickened fluid is obviously higher than that of common liquid, the conveying process of the oral cavity and the pharyngeal stage can be slowed down, after food slowly enters the pharyngeal portion, the delayed swallowing reflex is started, the laryngeal pharynx, the nasopharynx and the oropharynx passages are closed, the airway protection is completed, at the moment, the esophageal cricopharyngeal muscle is opened, the thickened fluid smoothly enters the esophagus, the time difference of swallowing reflex delay and airway protection delay is well avoided, the swallowing difficulty is reduced, the risk of aspiration and pulmonary infection is obviously reduced, and clinical experiments prove that obvious clinical effects are obtained, and relevant experimental data are as follows:
1. data and method
1.1 general data
50 patients with stroke dysphagia treated by civil hospitals from 6 months to 2020 months in 2019 to the city of Guilin are taken as research objects, and the disease course is within 5 months. It was randomly divided into a conventional swallowing function recovery group and a composite enteral nutrition preparation treatment group, 25 cases each. Wherein the patients in the conventional swallowing function recovery group comprise 17 men and 8 women, and the age is 50-72 years old; the compound enteral nutrition preparation treatment groups comprise 14 male and 11 female, and are 48-75 years old. The general data of two groups of patients are compared, and the difference is not statistically significant.
1.2 inclusion criteria
The Western diagnosis is in accordance with the diagnosis standard of cerebral infarction or cerebral hemorrhage in convalescent period, according to the Chinese guide for preventing and treating cerebrovascular diseases, which is compiled by the neurology division of the Chinese medical society.
Criteria for assessment of dysphagia: taking a patient to take a sitting position, drinking warm boiled water 30mL, observing the time required for swallowing and the condition of cough, dividing results into five grades, selecting patients with grade III-grade IV and scoring in a depression field drinking water test, wherein the higher the score is, the more serious the swallowing dysfunction is: and V stage: the whole amount is difficult to swallow within 10s, and is accompanied with repeated cough, and the mark is 8 minutes; IV stage: 2 times or more than 2 times of swallowing for 5-10 s, and recording 6 points of choking cough; grade III: 4 minutes of one-time swallowing but choking cough within 5 to 10 seconds; and II, stage: 2 times or more than 2 times of swallowing for 5-10 s, and 2 minutes for no choke cough; stage I: 15ml of warm water was swallowed smoothly at one time within 5 seconds, and 0 point was recorded.
1.3 treatment regimens
1.3.1 conventional swallowing function rehabilitation group
The patient is instructed to perform swallowing 10-20 times, and repeatedly perform tongue stretching and rolling, and the commercially available enteral nutrition preparation is fed through a small spoon.
1.3.2 Compound enteral Nutrition preparation treatment group
The patient was instructed to perform swallowing action 10 to 20 times, and to repeat the tongue stretching and rolling actions, and the complex enteral nutrient preparation prepared in example 1 was fed through a small spoon.
1.4 therapeutic efficacy criteria
The determination standard of the hollow field drinking test is that firstly, the effect is obvious, the dysphagia symptom disappears, and the hollow field drinking test is graded as I; secondly, the effect is achieved, the dysphagia symptom basically disappears, and the depression drinking test is graded as II; ③ no effect, no disappearance or even aggravation of dysphagia symptom, and grade III or above in the depressed field drinking test. The total effective rate is (r + c/(r + c) × 100%).
2 results
Table 1 shows the comparison of the total effective rates of the two groups of patients
| Group of | n | Show effect | Is effective | Invalidation | Total effective rate |
| Conventional swallowing function rehabilitation group | 25 | 5 | 12 | 8 | 17(68％) |
| Composite enteral nutrition preparation treatment group | 25 | 10 | 13 | 2 | 20(92％) |
As shown in table 1, the therapeutic effect of the compound enteral nutrition preparation prepared by the invention is obviously better than that of the commercial enteral nutrition preparation, so that the compound enteral nutrition preparation has obvious curative effect on improving swallowing symptoms of patients, can also enhance nutrition intake of the patients, achieves better therapeutic effect, and has special effect in clinical application.
While the present invention has been described in detail with reference to the specific embodiments thereof, it should not be construed as limited by the scope of the present patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.
Claims (9)
1. A compound enteral nutrition preparation for a patient with stroke dysphagia is characterized by comprising the following components in parts by weight: 3-9 parts of edible lotus root starch, 10-20 parts of enteral nutrition preparation, 7-10 parts of vegetable juice, 0.5-4 parts of olive oil, 1-2 parts of fried peach kernel, 0.5-1.5 parts of angelica, 1-1.5 parts of platycodon grandiflorum, 0.5-1.2 parts of radix curcumae, 1.2-2.0 parts of pinellia ternate, 0-1 part of rhizoma gastrodiae and 1-2 parts of rhizoma acori graminei;
wherein the enteral nutritional preparation comprises the following main components per 100 g: 450kcal, 21.7g of protein, 19.1g of fat, 43.2g of carbohydrate, 10g of dietary fiber, 442mg of sodium, 480mg of potassium, 440 μ g of vitamin A RE, 2.0 μ g of vitamin D, 7.72mg of vitamin E α -TE7, 11.2mg of vitamin B, 21.2mg of vitamin B, 60.85mg of vitamin B, 121.4 μ g of vitamin B, 120mg of vitamin C, 140 μ g of folic acid DFE, 280mg of calcium, 10.0mg of iron and 6.0mg of zinc.
2. The compound enteral nutrition preparation for stroke dysphagia patients according to claim 1, which comprises the following components in parts by weight: 3 parts of edible lotus root starch, 20 parts of enteral nutrition preparation, 7 parts of vegetable juice, 2 parts of olive oil, 1.5 parts of fried peach kernel, 1.5 parts of angelica, 1.2 parts of platycodon grandiflorum, 0.8 part of radix curcumae, 1.5 parts of pinellia ternate, 0.5 part of rhizoma gastrodiae and 1 part of rhizoma acori graminei.
3. The complex enteral nutrition preparation for stroke dysphagia patients according to claim 1 or 2, wherein the edible lotus root starch comprises per 100g of main components: caloric 372kcal, protein 0.2g, carbohydrate 93g, retinol 8.4 μ g, potassium 35mg, calcium 8mg, iron 18mg, zinc 0.2mg and selenium 2.4 μ g.
4. The compound enteral nutrition preparation for stroke dysphagia patients according to claim 1 or 2, wherein the vegetable juice is obtained by weighing purple cabbage and carrot, cutting, grinding and filtering.
5. A method of preparing a complex enteral nutritional formulation for consumption by stroke dysphagia patients according to any one of claims 1 to 4, comprising the steps of:
(1) extracting the Chinese medicinal liquid
Weighing the components except edible lotus root starch, vegetable juice, olive oil and the enteral nutrient, drying, crushing, adding water, decocting, and taking liquid medicine; adding water into the residues, decocting, collecting decoction, repeatedly decocting to collect decoction, and mixing the decoctions to obtain Chinese medicinal liquid;
(2) preparation of compound enteral nutritional preparation
Mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation, and sterilizing to obtain compound enteral nutrition preparation.
6. The method for preparing a complex enteral nutritional formulation for stroke dysphagia patients according to claim 5, wherein the edible lotus root starch has a particle size of 400 mesh.
7. The method of preparing a complex enteral nutritional formulation for stroke dysphagia patient according to claim 5, wherein step (2) further comprises the following:
(2.1) preparation of honey-consistency compound enteral nutrition preparation:
mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 3: 20;
(2.2) formulation of a complex enteral nutritional formulation of rice paste consistency:
mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 6: 20;
(2.3) semi-solid enteral nutritional formulation of pudding-like consistency:
mixing edible Amylum Nelumbinis Rhizomatis, Chinese medicinal extractive solution, vegetable juice, oleum Olivarum and enteral nutrition preparation with 40 deg.C hot water, and heating with microwave oven for 2 min; wherein the mass ratio of the edible lotus root starch to the enteral nutrition preparation is 9: 20.
8. A method for intervening eating a compound enteral nutrition preparation eaten by a patient with stroke dysphagia is characterized in that: a complex enteral nutritional formulation for consumption by patients with stroke dysphagia comprising a composition according to any one of claims 1 to 4.
9. The method of claim 8 for the fed intervention of a complex enteral nutritional formulation for consumption by stroke dysphagia patients, comprising the steps of:
a swallow paste test: 5ml, 10ml and 20ml of honey-consistency enteral nutrition preparation are respectively eaten by a person; 5ml, 10ml and 20ml of rice paste consistency liquid enteral nutrition preparation; 5ml, 10ml and 20ml of pudding-like consistency semisolid enteral nutrition preparation; 2min after the food test of each consistency is finished, observing whether the patient has dysphagia symptoms such as choking cough, turbid voice, delayed swallowing, reverse nasopharynx and the like, if any symptom occurs, judging that the patient is unsafe, immediately stopping the test, and outputting a test result as a previous-stage viscosity type of the unsafe swallowing;
b selects the consistency type of the fed enteral nutritional formulation: consumption was based on the type of consistency the patient tested passed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110875825.8A CN113575933A (en) | 2021-07-30 | 2021-07-30 | Compound enteral nutrition preparation for stroke dysphagia patients to eat and preparation method and eating intervention method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110875825.8A CN113575933A (en) | 2021-07-30 | 2021-07-30 | Compound enteral nutrition preparation for stroke dysphagia patients to eat and preparation method and eating intervention method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113575933A true CN113575933A (en) | 2021-11-02 |
Family
ID=78253100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110875825.8A Pending CN113575933A (en) | 2021-07-30 | 2021-07-30 | Compound enteral nutrition preparation for stroke dysphagia patients to eat and preparation method and eating intervention method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113575933A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106492142A (en) * | 2017-01-06 | 2017-03-15 | 河南中医药大学 | A kind of Chinese medicine for treating Dysphagia After Stroke |
| CN108669540A (en) * | 2018-05-10 | 2018-10-19 | 上海奥医生物医药科技有限公司 | Cerebral apoplexy tailored version clinical nutrition formula and preparation method thereof |
| CN109846029A (en) * | 2018-11-23 | 2019-06-07 | 广州欧普康特医食品有限公司 | A kind of Elental for cancer patient |
| CN110720628A (en) * | 2019-11-07 | 2020-01-24 | 上海奥医生物医药科技有限公司 | Special clinical nutrition formula for protecting chemotherapy-damaged intestinal mucosa barrier function and preparation method thereof |
| WO2020039277A1 (en) * | 2018-07-17 | 2020-02-27 | Salimath Shiddalingesh | Enteral or oral nutritional composition |
-
2021
- 2021-07-30 CN CN202110875825.8A patent/CN113575933A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106492142A (en) * | 2017-01-06 | 2017-03-15 | 河南中医药大学 | A kind of Chinese medicine for treating Dysphagia After Stroke |
| CN108669540A (en) * | 2018-05-10 | 2018-10-19 | 上海奥医生物医药科技有限公司 | Cerebral apoplexy tailored version clinical nutrition formula and preparation method thereof |
| WO2020039277A1 (en) * | 2018-07-17 | 2020-02-27 | Salimath Shiddalingesh | Enteral or oral nutritional composition |
| CN109846029A (en) * | 2018-11-23 | 2019-06-07 | 广州欧普康特医食品有限公司 | A kind of Elental for cancer patient |
| CN110720628A (en) * | 2019-11-07 | 2020-01-24 | 上海奥医生物医药科技有限公司 | Special clinical nutrition formula for protecting chemotherapy-damaged intestinal mucosa barrier function and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 蒋桂花;林强;周素萍;李雪萍;: "凝固粉在脑卒中吞咽障碍患者康复护理中的效果研究" * |
| 金鹤;王勇勤;徐萍;赵芳;蔡萍;朱厚梅;: "脑卒中伴吞咽功能障碍患者的康复护理研究" * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104687047B (en) | A kind of three-in-one alimentation composition of pregnant woman childbirth and application | |
| CN102940154B (en) | Feed for improving productivity of newly born dairy calf | |
| CN113519631B (en) | Low-blood-sugar-load middle-aged and elderly-people modified milk powder for assisting in reducing blood sugar and preparation method thereof | |
| CN111543605A (en) | Comprehensive nutrition powder for people with hypertension, hyperlipidemia and obesity | |
| CN106418501A (en) | Healthcare food with weight reducing function | |
| CN104998252B (en) | One kind mends iron blood-enriching oral liquid and preparation method thereof | |
| CN110623257A (en) | Application of composition for intestinal tract in preparation of diagnosis and treatment product for intestinal tract disease | |
| CN107307033A (en) | A kind of biscuit with the aid digestion effect of strengthening the spleen and stomach and preparation method thereof | |
| CN101427720A (en) | High-concentration infusion tea for treating diabetes and method of producing the same | |
| CN113575933A (en) | Compound enteral nutrition preparation for stroke dysphagia patients to eat and preparation method and eating intervention method thereof | |
| JP7467804B2 (en) | Composition for improving intestinal flora | |
| CN107126490A (en) | A kind of Chinese medicine composition for preventing and treating gastrointestinal dysfunction and preparation method thereof | |
| CN101745045B (en) | Food containing Chinese herbal medicines having therapeutic action for diseases of prostate gland | |
| CN103719669A (en) | Soft capsule for relieving constipation | |
| CN113662068A (en) | Formula and preparation method of osmanthus fragrans, medlar, ginger and sweet tea | |
| Khartode et al. | Raisins with clarified butter or ghee for the relief of acute and chronic constipation-A Clinical Study | |
| CN110801010A (en) | Composition and health food for preventing and treating constipation | |
| CN114191513B (en) | Traditional Chinese medicine composition for treating damp-heat type obesity | |
| CN107260854A (en) | Zhizhukuanzhong capsule and preparation method thereof | |
| CN117397804A (en) | Nutritional mousse product with high protein, high dietary fiber and high MCT and preparation method thereof | |
| CN108578639A (en) | A kind of Chinese medicine composition that treating enterogastritis and its application | |
| NAJIMA et al. | Efficacy of Burdock Tea in Healthy Japanese with a Tendency for Constipation: A Randomized, Placebo-controlled, Double-blind Crossover Study | |
| CN116349815A (en) | Production formula of viable bacteria type probiotic solid beverage capable of regulating intestinal flora | |
| CN116195739A (en) | Diet for cleaning intestinal tract | |
| CN113304220A (en) | Traditional Chinese medicine composition and traditional Chinese medicine mixture for treating deficiency syndrome in traditional Chinese medicine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211102 |